Petit Verdot 2015
Never tasted a Petit Verdot?
You’re not alone. It is unique and seldom seen, more often used to add complexity to a Cabernet or Bordeaux style blend. There are only 2,510 bearing acres (compared to 82,293 of Cabernet Sauvignon) of it in California.
According to state ag records in 1990 when we first planted Petit Verdot there were 45 bearing acres of it as compared to 23,069 of Cabernet Sauvignon. We honestly hadn't even been able to taste one. Our intent was to follow the Bordeaux tradition where it's used in the region's famous red blends to add dark violet color, stouter tannins and impart concentrated fruit flavor on the palate.
After A Seven Year Wait - We "Did A Full 180 Turn"
With a year of planning, then four years after planting for the vines to produce a commercial crop, followed by two years in the barrels, we finally got to taste our own Rennie Vineyard Petit Verdot. We then tacked and decided to produce the Petit Verdot as a single varietal. There continues to be very few Petit Verdot wines produced in California.
This Vintage - Our 21st Consecutive Vintage
Our 2015 vinage has attractive fragrant aromas of licorice and cloves and flavors of cranberry and red currants that help make us like it with game dishes; for example: duck breast, rabbit pate or venison. It also is a great match with barbecued food or more hearty dishes. Regardless, you can count yourself among the tiny minority of wine drinkers who have had the pleasure of tasting a Petit Verdot varietal wine.
"Black ruby color. Aromas of heady prune, nutmeg, and pear tart with a slightly chewy, vibrant, dry-yet-fruity full body and a warming, medium-length chocolate croissant finish with chewy tannins and moderate oak. A mouthfilling petit verdot; cellar for a bit.." (Review from Tastings.com)
After a careful field selection and harvested on Oct 14th, grapes were gently crushed and put in open top fermenters, where they received three days of cold soak. The grapes were gently crushed, and cold soaked for three days before inoculation with Prise de Mousse yeast. Fermentation was held at a constant 80°F for 10 days and then the wine was gently pressed and racked to French oak barrels for aging. After 20 months the wines were settled, fined, and gently filtered before bottling. Lovely now, or hold up to 5 to 10 years.
Awards By Vintage – Petit Verdot, Our Rennie Organic Vineyard
2015 - Two Silver Medals
2014 - Gold, San Francisco Chronicle Wine
2013 - 93 pts, Tastings.com
2012 - Silver, Beverage Tasting Institute
2009 - 89 pts, Food & Beverage World; 87 pts, Wine Enthusiast
2008 - Gold, Orange County Wine Comp
2007 - 90 pts, Food & Beverage World
2006 - Double Gold, San Francisco Int'l
2005 - Gold, New World International
2003 - Gold & Best of Class, Pac Rim Int'l; Chairman’s Award, Riverside Int'l
2002 - Best of Class, California State Fair
2001 - Silver, Pac Rim International; Silver, Riverside International
2000 - Silver, Los Angeles County
1999 - Silver, San Francisco Int'l; Silver, San Diego National
1997 - Silver, Los Angeles County Fair; Silver, California State Fair